Gluten Free shredded Coconut Cake
Gluten Free Shredded Coconut Cake
Yield: 8-10
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This cake is moist and so delicious with the shredded coconut pieces throughout.
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter or coconut oil for df, melted
- 1/3 cup pure maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- Coco whip for the topping
- For the toasted coconut on top- Add about 1 cup of unsweetened shredded coconut to a frying pan. With no oil on medium heat, toast coconut until golden brown.
Instructions
- 1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
- 2. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
- 3. In a separate large bowl, whisk together the coconut oil or butter, maple syrup, eggs, and vanilla extract.
- 4. Add the dry ingredients to the wet ingredients and mix until well combined.
- 5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack. I added coconut whip on top and added the toasted coconut. Enjoy!
